Directions

Clean the Brussels sprouts and trim to remove a little of the stalk, and any damaged leaves. Using a large knife, slice the sprouts very thinly so that they look like shredded cabbage (you can also do this bit using the shredder on a food processor if you have one!) Once they are all shredded rub them between your hands to separate the layers, then pop in a mixing bowl.

Heat a large frying pan over a medium heat. Add the chopped almonds and leave for about 20 seconds, then shake the pan. You want to toast them until they are a golden colour and you can smell the nutty-ness, and then add a pinch of sea salt, and set to one side.

In a small bowl, whisk together the olive oil, lemon juice, mustard and shallot with a pinch of black pepper.

Drizzle the dressing over the sprouts and tip in the pomegranate, cheese and nuts (reserving a few nuts for the top). Toss together until everything is evenly mixed and coated.

Transfer to a bowl and garnish with the remaining nuts before serving.

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